Preparation:
Preparation of the zucchini: Wash the zucchini, cut off the ends and cut into slices about 1 cm thick. Hollow out the center of each slice with a spoon and form small “hoops”.
Filling: In a bowl, combine the turkey, onion, garlic, egg, breadcrumbs, oregano, paprika, salt and pepper. Mix until a homogeneous mass is obtained.
Filling: Fill each zucchini edge with the prepared filling and press lightly so that the filling holds well.
Breading: Carefully turn the chops in breadcrumbs.
Frying: Heat the oil in a pan and fry the cutlets for 3-4 minutes on each side until golden brown.
Steaming: After frying, you can put the schnitzels in a saucepan, pour in a splash of water or broth and simmer covered for 10 minutes to make them even juicier.
Tips for serving and storing:
Serve the schnitzel with a light salad and mashed potatoes or rice.
They also taste great with yoghurt garlic or tomato sauce.
Store in an airtight container in the refrigerator for up to 2 days; Reheat in a pan or oven.
Variants:
Add finely chopped peppers or mushrooms to the filling to enrich the flavor.
Instead of breadcrumbs, you can use oatmeal ground in a blender – a more suitable option.
The schnitzels can also be baked in the oven at 180°C for about 25 minutes without frying.
Frequently Asked Questions:
1. Can you use meat other than turkey?
Yes, chicken or lean pork also work well.
2. Can you make schnitzel gluten-free?
Yes, you just need to replace the breadcrumbs with gluten-free or ground nuts.
3. Can I prepare them in advance?
Of course, stuffed zucchini can be stored in the refrigerator for up to 12 hours before frying.
4. How do you make schnitzel tastier?
Add fresh herbs such as basil, parsley or dill directly to the filling.
